An easy, moist rum cake with a buttery rum frosting that comes together quickly using yellow buttercream cake mix. In less than fifteen minutes of preparation, you have the perfect dessert for potlucks, family reunions and holiday parties.
- ¾ cups chopped pecans
- 1 package Butter cake mix
- 1 package Vanilla Instant Pudding Mix
- 4 Eggs
- ½ cups Milk
- ½ teaspoon Vanilla
- ½ cups Vegetable oil
- 1 cup Rum (plain or spiced)
- ½ cups Butter
- 1 cup Sugar
- 2 tablespoons Water
Preheat the oven to 325 degrees. Grease and flour a 9 or 10 inch Bundt pan. Sprinkle the pecans in the bottom of the tube pan.
In a large bowl, combine cake mix and pudding mix, eggs, milk, vanilla, vegetable oil and 1/2 cup rum. Using a mixer, beat over low heat for about 2 minutes or mix well with a spoon. Pour into prepared pan.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, combine butter, sugar and water in a small saucepan. Bring to a boil over low heat, stirring constantly. Continue boiling for 3-4 minutes, stirring. Remove from fire; slowly and carefully add 1/2 cup rum.
When the cake is baked and removed from the oven, pour half of the frosting over the bottom and sides of the cake while it is in the pan. Wait 15 minutes; invert cake onto serving platter. Brush frosting over top and sides of cake.